(JP) Study: Time to get cracking on health risks of raw eggs

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http://www.yomiuri.co.jp/newse/20020506wo71.htm

 

Study: Time to get cracking on health risks of raw

eggs

 

06 May 2002

Yomiuri Shimbun

 

The risk of contracting food poisoning from eating raw

eggs is basically the same, regardless of how fresh

the eggs are and how they are stored, according to

research findings obtained recently by The Yomiuri

Shimbun.

 

Seven institutions, including the National Institute

of Health Science, arrived at the conclusion after

conducting a joint investigation into the matter.

 

The team estimated that slightly more than 28,000

people a year develop salmonella poisoning from eating

raw eggs.

 

The researchers arrived at their findings by

correlating data on the salmonella-contamination rate

at the nation's poultry farms and data on how often

people eat raw eggs at home.

 

The group ran three computer models based on the

likelihood of contracting the disease based on the

following storage and sales scenarios:

 

-- Eggs being stored at a temperature of less than 7 C

after shipment.

 

-- Eggs being stored at room temperature and sold

within seven days of shipment.

 

-- Eggs being stored at room temperature and sold

within 14 days of shipment.

 

According to the research findings, 28,274 people

would develop salmonella per year and, the study

concluded, neither the freshness of the eggs nor how

they were stored would make an appreciable difference.

 

 

In light of this, the research group concluded that

measures needed to be taken higher up the distribution

chain, such as vaccinating chickens to prevent them

becoming infected with salmonella.

 

The team also learned that when eggs are cooked, the

fresher they are, the less likely they are to cause

food poisoning.

 

" New safeguards are required to counter the risk of

contracting salmonella poisoning from eating raw

eggs, " a researcher at the National Institute of

Health Science said.

 

In an earlier move to crack down on salmonella

contracted by eating eggs, in late 1999, the then

Health and Welfare Ministry ordered poultry farmers to

print the dates the eggs were laid as well as a

consume-by date on egg cartons.

 

On a more reassuring note, only three or four out of

every 10,000 eggs are infected with salmonella, which

can be neutralized by cooking them.

 

 

 

 

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